Buster Krabs
Last inspected: Aug 27, 2025
50
Score
Buster Krabs has a thin inspection record, with only two visits on file so far. Buster Krabs was last inspected on Aug 27, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable, with the count rising from five to six between inspections.
Looking across the full record, proper cold holding temperatures is the recurring theme, flagged two times.
By comparison, the average Narragansett facility scores 87, putting Buster Krabs on the weaker side. This restaurant has more on its record than most do.
2
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 27, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings were observed in the cookline prep unit at 43-45 degrees Fahrenheit. Based on time of opening and constant use of the prep unit, chicken wings were moved to colder refrigeration for rapid cooling and swapped with cold wings from the same batch.
3-501.16(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemical spray bottles were observed stored hanging from the kitchen splash guard. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. Spray bottles were moved for proper storage at the time of inspection.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: At the time of inspection, raw calamari were observed stored behind cooked chicken wings in the cookline prep cooler. Raw animal foods are to be stored properly to prevent cross-contamination/cross-contact. Foods were rearranged for proper storage at the time of inspection (Cooked wings relocated behind raw calamari).
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the bar area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided at the time of inspection.
6-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: Frozen packages of food items were observed thawing in standing water in the food prep sink. Proper thawing of frozen foods was discussed with staff at time of inspection. Thawed items were moved to refrigeration, and the faucet was turned on for remaining items at time of inspection.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The gasket to the exterior walk-in cooler door was observed not sealing entirely. Gasket to the W/I cooler door is to be adjusted or replaced.
4-501.11
50
Aug 31, 2023
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
Inspector notes: At the time of inspection, portioned dressings in the small prep unit were observed held at 45 to 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. The dressings from original containers located in the walk-in cooler labeled keep refrigerated were voluntarily disposed of at the time of inspection.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster, Salmon, and Tuna were observed thawing in the Walk-In Cooler in their fully intact packaging. Based on the cold holding temperature of 37 degrees Fahrenheit, the ROP seafood was cut open at the time of inspection. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration.
3-501.13
Contamination prevented during food preparation, storage & display
(corrected on site)
Inspector notes: At the time of inspection, a pan/bowl used for portioning raw chicken in the Fry Prep Unit was observed directly contacting raw chicken. The pan/bowl was observed used and placed directly onto the cutting board surface at the time of use. Procedures for preventing cross-contamination were reviewed and the surfaces were immediately properly sanitized prior to reuse.
3-305.14
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the Low Boy cooler unit used for storage of portioned dressings was observed to be maintaining an ambient temperature of 45 to 50 degrees Fahrenheit. At the time of inspection, the unit was moved to create space between itself and the prep unit directly behind it. The unit was later observed to be maintaining an ambient temperature of 39 degrees Fahrenheit by the end of inspection. PIC to monitor the Low Boy Cooler unit for proper ambient temperature control of 41 degrees Fahrenheit or below prior to reuse for storage of Time/Temperature Control for Safety Foods
4-501.11
61
Frequently Asked Questions
When was Buster Krabs last inspected?
The most recent health inspection at Buster Krabs on file is from Aug 27, 2025. The public record contains two inspections in total.
What is the most common violation at Buster Krabs?
Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Buster Krabs.
How does Buster Krabs compare to other restaurants in Narragansett?
Buster Krabs most recently scored 50 out of 100, which is lower than the Narragansett average of 87.
Has Buster Krabs's inspection record improved over time?
No. Recent inspections at Buster Krabs have flagged more violations than earlier ones, ticking from about five per visit to around six more recently.
What does a high risk rating mean?
A high risk rating at Buster Krabs means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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